Gooey Salted Chocolate & Hazelnut Cookies

Method

1. Preheat the oven to 160°C.
2. In a medium-sized mixing bowl, stir the almond meal, raw cacao powder, baking powder, cinnamon and seas salt until combined.
3. In another mixing bowl, whisk the coconut oil, maple syrup and almond butter until well combined.
4. Add egg to the wet mixture and whisk for a further 2-3 minutes, until light and bubbly.
5. Fold the dry ingredients into the wet mixture, until just combined. Stir in chopped chocolate and hazelnuts.
6. Roll tablespoon-sized amounts of dough into balls then flatten slightly on a lined baking tray.
7. Bake for 10-15 minutes, or until the cookies are golden around the edges.
8. Sprinkle with sea salt and eat while warm. Store in an airtight container for up to 3 days.

 

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